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The Chemistry of Life
Ms. Sanford & Mr. O’ConnorJefferson High SchoolNovember 11, 2008
Organic Chemistry• the study of all compounds that contain
bonds between carbon atoms• What makes Carbon so important?• can bond with many elements
– Hydrogen– Oxygen– Phosphorus– Sulfur – Nitrogen
• can bond with other carbon atoms– form chains, almost unlimited in length
Carbon• carbon-carbon bonds (covalent) can be single,
double, or triple• ability to form millions of different large and
complex structures
H
H C H
H
H C C H
H H H H
C C C C
H H
H
H C H
C C
C C
H C H
H
Macromolecules• “giant molecules”
• made from thousands or hundreds of thousands of smaller molecules– formed by polymerization
– joining together of small compounds• monomers polymers
• monomers may be identical or different
monomers
polymer
Organic Compounds• Carbohydrates– made of carbon (C), hydrogen (H), & oxygen
(O)– 1 : 2 : 1 ratio (CH2O)
• Lipids– made of C, H, & O– ↑ 2 : 1 ratio (H : O)
• Proteins– made of C, H, O, & N
Carbohydrates
• Also called sugars• Energy source• Important in building other molecules
• Three Types:– monosaccharides– disaccharides– polysaccharides
Monosaccharide• “simple sugars”• 3 – 7 carbons in chain• Glucose
– most abundant sugar on planet– product of photosynthesis– principle sugar in human blood– approx. 5 g (enough for 15 min. of energy)
• Galactose– Milk sugar
• Fructose– Fruit sugar– Twice as sweet as table sugar
• Glucose, galactose, & fructose are all C6H12O6
– Isomers (different 3-D forms)
Disaccharides• two simple sugars bonded together• produced through dehydration synthesis
– removal of water molecule
• Maltose – glucose + glucose
• Sucrose – glucose + fructose
• Lactose – glucose + galactose
• broken down by hydrolysis– addition of water molecule
Polysaccharides• Complex carbohydrates• “poly” means many• Simple sugars joined into long chains• Play great roles in Biology
Polysaccharides Continued…
• Starch– storage product of plants– 100’s of glucose units– branched and unbranched
• Glycogen– carbohydrate storage in animals– similar to plant starch by more branching– continuous source of energy– any simple sugar not used or stored as glycogen
becomes fat
• Cellulose– highly insoluble form of polysaccharide– used for structural support in plants
Lipids• Organic form of stored energy• Used as energy, after carbohydrates• Include:
– Fats– Oils– Waxes
• Three fatty acid molecules and one glycerol– Dehydration synthesis – gives off 3 water molecules
• Fat should be 20 – 35% of calories you consume• Three Types: (each should be 1/3 of fat intake)
– Saturated– Monounsaturated– Polyunsaturated
Saturated1) solid at room temperature2) raises blood cholesterol3) sources animal products
– lard– butter– cheese– meat
• Single bonds that join two carbon atoms
Unsaturated• Monounsaturated
1) little effect on blood cholesterol but provides a concentrated source of calories
2) olives, olive oil, peanuts, peanut butter, peanut oil, avocados, pecans, and almonds
• Polyunsaturated1) low in cholesterol and liquid at room temperature2) vegetable oils such as cotton seed, sunflowers, sesame
and soybean
•Double bonds join two or more carbon atoms
Proteins & Amino Acids
• Macromolecules• in charge of growth and repair of cells• 15% of the mass of the average person• made up of amino acids (50 – 2,000)– use only essential amino acids– basic chemical building blocks• amino means there is an NH2 group• a carboxyl group is made up of 1-(C), 2-(O), 1-(H)
acidic– 50 amino acids 20 are Essential (for life to exist)• build all proteins needed for life
– used in every cell of your body
More Amino Acids• How are they
different?– Different side groups– Three groups:
• Ionic• Polar• Non-polar
• Join together to make a chain
Proteins Continued…
• Where are proteins made?– in the ribosomes– dehydration synthesis makes proteins– amino acids form dipeptides
– many dipeptides/polypeptides form proteins
– different orders protein type– highly folded and all twisted around like a knot
di + di + di = poly
poly + poly = protein
Where can Proteins be found?• Muscle, cartilage, ligaments, skin, and hair• Hemoglobin, hormones (insulin) antibodies, and
enzymes• Sources:– Beef– Poultry– Fish– Eggs– Dairy products– Nuts– Seeds– Legumes (beans, peas, lentils)
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